Effects of gastrointestinal digestion models in vitro on phenolic compounds and antioxidant activity of juçara (Euterpe edulis) |
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| Authors: | Siluana Katia Tischer Seraglio Luciano Valdemiro Gonzaga Mayara Schulz Luciano Vitali Gustavo Amadeu Micke Ana Carolina Oliveira Costa Roseane Fett Graciele Da Silva Campelo Borges |
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| Affiliation: | 1. Departament of Food Science and Technology, Rodovia Admar Gonzaga, Florianopolis, SC, Brazil;2. Departament of Chemistry, Federal University of Santa Catarina, Campus Universitário Trindade, Florianopolis, SC, Brazil;3. Department of Food Technology, Federal University of Paraíba, Campus Mangabeira, Distrito Industrial, Jo?o Pessoa, PB, Brazil |
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| Abstract: | This study evaluated the effects of different gastrointestinal digestion models in vitro on the bioaccessibility of phenolics and antioxidant activity in juçara frozen pulp. In the sequence, method 3 was applied to juçara fruit in three different stages of maturation (vitrin – reddish fruits, mature – purple fruits, tuíra – deep purple fruits). In the method applied, the final pH adopted was 5.0, in order to avoid interference in the assay used to determine the antioxidant activity, and BHT was used to prevent excessive oxidation in the system. In this method, higher values for antioxidant activity were obtained (3574.95–3719.10 μmol L?1 Trolox 100 g?1 pulp) compared with the other two methods tested (1969.14–3034.74 μmol L?1 Trolox 100 g?1 pulp). In relation to juçara fruit, the mature stage was found to be ideal for processing, showing generally higher values of the bioaccessibility for phenolics and antioxidant activity compared to other maturation stages. |
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| Keywords: | Antioxidant bioaccessibility LC– ESI– MS/MS phenolic compounds ripening |
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